In the heart of Indonesia, a humble root vegetable is making waves in the snack food industry. White sweet potato, a staple in local cuisine, is being transformed into a versatile ingredient for non-flaky crackers, thanks to innovative research led by Nur Aini from Jenderal Soedirman University’s Food Science and Technology department. This study, published in Agrointek, explores how different types of starch can enhance the chemical and sensory characteristics of these crackers, opening up new possibilities for commercial applications.
The research delves into the effects of varying the proportion of white sweet potato flour to wheat flour and the addition of different starch types—white sweet potato starch, cornstarch, and tapioca. The findings reveal that the type of added starch significantly affects the fat content of the crackers, while the proportion of white sweet potato flour to wheat flour influences both fat and protein contents. Moreover, the combination of these factors significantly impacts the texture, color, and overall preference of the crackers.
Nur Aini explains, “The best treatment combination, P1T1, resulted in crackers with a slightly salty taste, crunchy texture, and light brown color, making them highly acceptable to consumers.” This combination used white sweet potato starch and a 1:3 ratio of white sweet potato flour to wheat flour, yielding crackers with 4.40% moisture, 18.06% fat, and 74.86% carbohydrates.
The implications of this research are far-reaching, particularly for the energy sector. As the demand for sustainable and locally sourced ingredients grows, white sweet potato emerges as a promising candidate. Its versatility in cracker production can reduce dependency on imported wheat flour, thereby enhancing food security and supporting local agriculture.
Furthermore, the study’s findings can drive innovation in the snack food industry. By optimizing the use of white sweet potato flour and different starch types, manufacturers can create products that cater to diverse consumer preferences while maintaining high nutritional standards. This could lead to the development of new, energy-efficient processing techniques and the creation of value-added products, boosting the economic potential of the sector.
The research also highlights the importance of sensory evaluation in product development. The Friedman test used in the study underscores the need for consumer-centric approaches in creating market-ready products. This focus on sensory attributes can help manufacturers tailor their offerings to meet the evolving tastes and preferences of consumers, ensuring long-term success in the competitive snack food market.
As the world grapples with the challenges of food security and sustainability, studies like Aini’s offer a glimpse into the future of food innovation. By harnessing the power of local ingredients and advanced processing techniques, we can create a more resilient and sustainable food system. The journey of the white sweet potato from a local staple to a key player in the global snack food industry is a testament to the transformative potential of agritech research. The findings, published in Agrointek, are a step towards a more sustainable and innovative future for the food industry.